Chocolate Macadamia Chunk Cookies
Vegan, Gluten-Free and Low-Glycemic. These are next level chocolate chip cookies.
Ingredients
- 1/2 cup unrefined coconut oil
- 1 1/4 cups coconut sugar
- 2 tsp vanilla extract
- 1 Tbsp bob's red mill egg substitute
- 2 1/4 cups gluten-free flour
- 1 tsp baking soda
- 1/2 tsp salt
- 4 bars Jojo's Goes Hawaiian chocolate bars (chopped into chunks)
Instructions
- Preheat oven to 375° F. In a small bowl prep bob's red mill egg substitute (powder + powder) and let it set aside for a few minutes to thicken.
- Take the Jojo's chocolate bars and chop into small square chunks.
- In a large bowl whisk together slightly melted coconut oil (heated in the microwave for 15 seconds in a heat safe bowl), coconut sugar and vanilla until well combined. Mix in coconut milk and bob's red mill egg substitute. Once mixed together, set aside.
- In a separate bowl, whisk together gluten-free flour, baking soda and salt until well combined.
- Add the dry mixed ingredients into the wet mixture. Use a wooden spoon or rubber spatula to stir ingredients until well combined. Once the batter is thick and well combined, fold in Jojo's chopped chocolate chunks.
- Take a baking sheet and line it with parchment paper. Scoop 1 Tablespoon sized mounds of cookie dough. Place a few inches apart from each other.
- Bake for 12 minutes. Take out and cool it off of the baking sheet for 15 minutes before serving.
Notes
If you make it and feel called to share you beautiful creations, make sure to tag @theplantbasedpalette on instagram. Love seeing all the shared food!